Retention of Bioactives in Food Processing
商品資訊
ISBN13：9783030968847
出版社：Springer Nature
作者：Seid Mahdi Jafari(EDI)
出版日：2022/06/02
裝訂：精裝
商品簡介
Section 1: Introduction to bioactive compounds and food processes
1. An overview of food bioactive compounds and their health-promoting features
Seid Mahdi Jafari and Esra Capanoglu2. Different food processing technologies; a general background
Asli Can Karaca (Istanbul Technical University, Food Engineering Department).
Section 2: Influence of conventional processes on food bioactive compounds3. Postharvest Handling and Preparation of Foods for Processing
M.G. Lindley (LinTech, University of Reading Innovation Centre, Whiteknights, UK) or Juming Tang (Washington State University, WSU, Department of Biological Systems Engineering)
4. Thermal Treatments
Veronica Dewanto or Rui Hai Liu (Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York).
5. Frying, baking and cookingRosa M. Lamuela-Raventos (University of Barcelona, Barcelona, Spain).
6. Chilling, Freezing and Thawing
Alan Crozier (UC Davis, Department of Nutrition, USA).7. Drying
M.C. Nicoli (Dipartimento di Scienze Agraire e Biotecnologie Agro-Alimentari University of Sassari, Italy).
8. Evaporation
Athanasia Goula (Aristotle University of Thessaloniki, AUTH, Department of Food Science and Technology).
9. Canning
Victor Preedy (Department of Dietetics, King's College London, UK).
10. Juice Processing
Gamze Toydemir (Alanya Alaaddin Keykubat University, Alanya, Turkey) and Merve Tomas (Sebahattin Zaim University, Istanbul, Turkey).
11. Extrusion
Sharmila S. Patil (Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi-110012, India).
12. Fermentation and Germination
Geun-Bae Kim (Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 456-756, Republic of Korea).
13. Extraction processes (SFE)
Maria Fiorenza Caboni (Alma Mater Studiorum Universit?di Bologna, Bologna, Italy).14. Modified atmosphere packaging
Gurbuz Gunes (Istanbul Technical University, Food Engineering Department, Turkey).
Section 3: Influence of novel thermal processes on food bioactive compounds
15. Microwave Heating
Emma Chiavaro (Dipartimento di Ingegneria Industriale, Universit?degli Studi di Parma, Parma, Italy).16. Ohmic Heating
Filiz Icier (Ege University, Food Engineering Department, Izmir, Turkey) or Charis Galanakis (Galanakis Laboratories, Chania, Greece).
17. Infrared Heating
Vural Gokmen (Hacettepe University, Food Engineering Department, Ankara, Turkey).
18. Radiofrequency and dielectric heating
Ernani Pinto (Departamento de An嫮ises Cl璯icas e Toxicol鏬icas, Faculdade de Ci瘽cias Farmac盦ticas, Universidade de S緌 Paulo, S緌 Paulo, SP, Brazil)
Section 4: Influence of novel non-thermal processes on food bioactive compounds
19. IrradiationLester Packer (University of California Berkeley, Department of Molecular and Cell Biology, Berkeley, CA 94720-3200, USA).
20. High Pressure Processing
Marc Hendrickx (Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LForCe), Department of Microbial and Molecular Systems, Faculty of Bioscience Engineering, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, B-3001 Heverlee, Belgium).
21. Pulsed electric field (PEF), Pulsed X-Ray and Pulsed UV Processes
Charles Brennan (Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 85084, New Zealand).
22. Ultrasound TreatmentsJoseph R. Powers (Washington State University, WSU, Schoo
今日66折
您曾經瀏覽過的商品
購物須知
外文書商品之書封，為出版社提供之樣本。實際出貨商品，以出版社所提供之現有版本為主。部份書籍，因出版社供應狀況特殊，匯率將依實際狀況做調整。
無庫存之商品，在您完成訂單程序之後，將以空運的方式為你下單調貨。為了縮短等待的時間，建議您將外文書與其他商品分開下單，以獲得最快的取貨速度，平均調貨時間為1~2個月。
為了保護您的權益，「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨，請在商品鑑賞期內寄回，且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。